Preheat oven to 350° F.
To sauté pan combine all vegetables with olive oil, sauté for 2 to 3 minutes. Add shrimp and lobster meat.
Sauté for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes.
Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.
In a large saucepan, sauté pork, onions, garlic, jalapeños and cilantro with olive oil until golden brown.
Add stock, cilantro and green chiles. Simmer for 2 hours.